Sushi Recipe

Sushi Recipes

Ingredients :

Tuna Sushi:

3 sheets nori (paper-thin seaweed)

5 oz fresh tuna fillet, cut into fingers

1 tsp wasabi (Japanese horseradish)

6 young carrots, blanched

6 cups cooked Japanese rice

Salmon Sushi:

2 eggs

1/2 tsp salt

2 tsp sugar

5 sheets nori

6 cups cooked Japanese rice

5 oz fresh salmon fillet, cut into fingers

1 tsp wasabi paste

1/2 small cucumber, cut into strips

Method :

To make the tuna sushi, spread half a sheet of nori on to a bamboo mat, lay strips of tuna across the full length and season with the thinned wasabi. Place a line of blanched carrot next to the tuna and roll tightly. Moisten the edge with water and seal. Place a square of damp wax paper on to the bamboo mat, then spread evenly with sushi rice. Place the non-wrapped tuna along the centre and wrap tightly, enclosing the nori completely. Remove the paper and cut into neat rounds with a wet knife.

To make the salmon sushi, make a simple flat omelet by beating together the eggs, salt and sugar. Heat a large non-stick pan, pour in the egg mixture, stir briefly and allow to set. Transfer to a clean dish towel and cool. Place the nori on to a bamboo mat, cover with the omelet, and trim to size. Spread a layer of rice over the omelette, then lay strips of salmon across the width. Season the salmon with the thinned wasabi, then place a strip of cucumber next to the salmon. Fold the bamboo mat in half. Cut into neat rounds with a wet knife.

Makes 8-10

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